Lemon Dijon Aioli
Red Snapper
Baked Red Snapper with Lemon, Dijon, Garlic Aioli,
Panko Pine Nut Crumb served with a Pear, Fennel. Gorgonzola Salad with Lemon Rosemary Vinaigrette
with Panko Pinenut Crumbs
Ingredients
Lemon Rosemary Vinaigrette
1/3 cup white balsamic vinegar
2 teaspoons sugar
½ teaspoon salt
1.5 tablespoons honey
1.5 teaspoons fresh rosemary, finely chopped
2 teaspoons Italian parsley, chopped
Zest 1.5 large lemons
1 teaspoon fresh, minced garlic
1/8 teaspoon white pepper
1/2 cup good quality extra virgin olive oil
¼ cup grapeseed oil
Aioli Sauce
3/4 cup mayo
2 tablespoons Dijon
2 teaspoons stone ground mustard
1/2 teaspoon fresh minced garlic
Zest from ½ large lemon
Panko Pine Nut Crumbs
1 cup Panko crumbs
½ cup coarsely chopped pine nuts
½ teaspoon salt
1/2 teaspoon fresh cracked pepper
1.5 tablespoons melted butter, cooled
Baked Red Snapper
4- 6 ounce, red snapper filets, scaled, skins removed
Olive oil
Salt & pepper
Pear, Fennel Salad
1 medium sized fennel bulb, sliced thinly with mandoline.
1 small sweet onion
2 mini, seedless cucumbers, sliced thinly
2 Bartlett pears
Dried, whole figs, sliced
Curly Oak lettuce or your favorite
Baby Arugula
Block, Gorgonzola cheese
Fresh lemon slices
Fresh herbs: dill, parsley, basil
Directions
Lemon Rosemary Vinaigrette
Add the balsamic vinegar, sugar and salt to a small mixing bowl and whisk until dissolved. Add the honey, rosemary, parsley, zest, garlic, pepper and whisk. Add the oils and whisk to emulsify or shake in a container with a lid.
Aioli Sauce
Whisk all of the ingredients together, cover and place in the refrigerator until ready to use.
Panko Pine Nut Crumbs
Whisk the Panko, pine nuts, salt & pepper together. Drizzle in the butter while whisking.
Baked Red Snapper
If using fresh caught snapper, rinse filets under cool water to remove any scales, remove any bones and pat dry with paper towels.
Season both sides with salt. Brush the bottoms lightly with olive oil and place on a baking sheet, lined with parchment paper, 1 inch apart.
Spoon 3-4 tablespoons of the aioli on top of each filet and spread out evenly. Using a spoon, sprinkle on a light layer of the crumbs and gently press into the aioli to adhere, then sprinkle on a second layer but don't press.
Bake in the center of oven at 425 degrees for 12-15 minutes, or until a fork goes through the fish easily and crumbs are golden brown. Squeeze fresh lemon over the top of fish . drizzle with Extra Virgin Olive oil and sprinkle with chopped, fresh herbs: dill, Italian parsley, basil.
Pear, Fennel Salad
Arrange salad items on individual plates or a salad platter/bowl. Serve the salad and Gorgonzola cheese with the lemon rosemary vinaigrette.